# What You Need:
→ Dandelion Petals
01 - 4 cups (about 100 g) fresh, pesticide-free dandelion petals (yellow parts only)
→ Liquid Base
02 - 4 cups (1 quart) water
03 - 2 tablespoons lemon juice (fresh or bottled)
→ Sweetener & Gelling
04 - 1 box (1.75 oz / 49 g) powdered fruit pectin
05 - 4 cups (800 g) granulated sugar
# How To Make:
01 - Thoroughly rinse dandelion flowers in cold water. Pinch off only the yellow petals, avoiding green parts to minimize bitterness.
02 - Bring 4 cups water to a boil in a large saucepan. Add dandelion petals, remove from heat, cover, and let steep for 4 hours or overnight for enhanced flavor.
03 - Strain liquid through a fine mesh sieve or cheesecloth, squeezing out excess. Discard petals. Ensure you have 3½ to 4 cups dandelion tea.
04 - Pour dandelion tea into a clean saucepan. Stir in lemon juice and fruit pectin. Bring to a rolling boil over high heat, stirring constantly.
05 - Add sugar all at once. Return mixture to a vigorous boil, stir frequently and boil hard for 1–2 minutes. Remove from heat and skim off any foam.
06 - Ladle hot jelly into sterilized jars, leaving ¼-inch headspace. Wipe rims clean and seal with lids.
07 - Process sealed jars in a boiling water bath for 5 minutes, or allow to cool and refrigerate for immediate use.
